Pork and Vegetable Lo Mein

READY IN: 25mins
Top Review by Rachie P

Ha! This is Ramen noodles' best kept secret! It's amazing! I was SO pleasantly surprised. I used leftover pork chops that I cleaned up, then added some sliced onion and celery to the carrots, and used regular peas instead of snap peas. It was a HIT! This is my new favorite way of eating leftover pork!!! THANK YOU!

Ingredients Nutrition

  • 1 12 lbs pork tenderloin, cut into thin strips
  • 2 cups water
  • 2 (3 ounce) packages low-fat oriental-flavor ramen noodle soup mix
  • 14 teaspoon ginger
  • 1 cup fresh baby carrots
  • 1 cup frozen sugar snap peas, thawed


  1. Spray large nonstick skillet with cooking spray.
  2. Heat over medium-high heat until hot.
  3. Add pork; cook and stir until lightly browned.
  4. Stir in water, seasoning packets from both soup mixes, ginger and carrots.
  5. Bring to boil.
  6. Reduce heat to low; cover and simmer 3 minutes or until carrots are crisp-tender.
  7. Gently break noodles; add to skillet with sugar snap peas.
  8. Bring to boil.
  9. Separate noodles, stirring into liquid with fork as they soften.
  10. Reduce heat to medium; cover and cook 2 to 3 minutes or until noodles and sugar snap peas are tender and liquid is absorbed.

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